Development and Characterization of Functional Yogurt Enriched with Aqueous Extract of Curcuma zerumbet (Zingiberaceae)
Marcia S. Castro-Bader, Carlos C.S. Pinheiro & Helyde A. Marinho · Biotechnology Journal International · 2026
The food industry, especially the dairy industry, has been investing in and developing new products with functional properties, with the aim of offering the population a healthier diet. Among these foods, yogurt stands out for its high nutritional value. Thus, the objective of th...
Open access
Research Article
10.9734/bji/2026/v30i2861